Posted inBlogs Recipes Vegan

Vegan Mushroom Meatballs

Vegan Mushroom Meatballs

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound mushrooms (cremini or button), finely chopped
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 cup rolled oats
  • 1/2 cup walnuts, finely chopped or ground
  • 1/4 cup breadcrumbs (use gluten-free if needed)
  • 1/4 cup fresh parsley, chopped
  • Salt, to taste

Instructions

  1. Cook the Mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushrooms and cook for about 10 minutes, stirring occasionally, until they’ve released their moisture and start to brown.
  2. Sauté Aromatics: Add the onion and garlic to the skillet and sauté for an additional 5 minutes, or until the onions are translucent and the garlic is fragrant. Stir in the soy sauce, smoked paprika, thyme, and black pepper. Cook for another 2 minutes to let the flavors meld.
  3. Blend the Mixture: Transfer the mushroom mixture to a food processor. Add oats, walnuts, breadcrumbs, and parsley. Pulse until the mixture is well-combined but still has a little texture. Taste and adjust seasoning with salt if needed.
  4. Form the Meatballs: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll the mixture into 1-inch balls and place them on the prepared baking sheet.
  5. Bake the Meatballs: Brush the meatballs with the remaining olive oil and bake for 20-25 minutes, or until they’re golden brown and firm to the touch. Halfway through baking, flip them to ensure even cooking.
  6. Serve: These mushroom meatballs can be enjoyed immediately with marinara sauce over pasta, as a meatball sub, or with a dipping sauce of your choice.

Tips

  • Oats Texture: For a finer texture, blend the oats into a flour before adding them to the food processor.
  • Gluten-Free Option: Use gluten-free breadcrumbs and tamari instead of soy sauce if needed.
  • Storage: Leftover meatballs can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

Enjoy these hearty, flavorful vegan mushroom meatballs as a satisfying plant-based alternative!